Smoked fish and bacon trivelle
The secret ingredient is the ranch dressing. There are various trade names attached to pasta shapes such as Trivelle that is a variation on rotini (spirals), twisted so it holds pieces of meat, vegetable or cheese but is also attractive in salads.
|2 cups||Pasta, trivelle|
|1 small||Onion, diced|
|1 small||Green capsicum, diced|
|1 Tbsp||Olive oil|
|2 cloves||Garlic, crushed|
|1 can||Diced tomato, 400g|
|1 cup||Spinach, or cavolo nero, thinly sliced|
|200 g||Smoked fish, skinned and boned, flaked|
|½ cup||Dressing, light ranch|
|2 cups||Tasty cheese, shredded|
- Preheat the oven to 180C. Lightly oil a 22cm square baking dish.
- Cook the pasta according to the packet instructions.
- Meanwhile, pan-fry or microwave the bacon, until crisp. Drain and chop.
- Sauté the onion and capsicum in the olive oil, until tender. Add the garlic and tomatoes, bacon and cavolo nero. Simmer until the cavolo nero is tender. Carefully stir in the smoked fish and combine with the well-drained pasta.
- Combine the cream, ranch dressing and half the cheese in a saucepan on low heat, stirring until the cheese melts. Add to the pasta mixture. Pour into the prepared baking dish. Sprinkle with the remaining cheese. Bake for 20 minutes, until hot.
See more of Jan's pasta recipes